Vegetable Cake with Yogurt

Defrost the six puff pastry sheets against each other. Place three sheets on top of each other and roll out on flour the size of a baking sheet. Place one of the pastry sheets on the baking sheet and form a 2 cm high edge.

Prick dough sheet a few times with a fork and spread with parchment paper. Form the pulses on the dough and pre-bake in the heated oven at 225 °C, fan oven 200 °C, gas mark 4 for about ten minutes. Take out, remove the pulses and paper and cool the puff pastry.

For the filling, clean and rinse the vegetables. Dice the melanzani, cut the cabbage into strips, grate the carrots and zucchini coarsely, cut the bell bell pepper, vegetable onion and fennel into strips.

Peel and chop the garlic. Heat the oil in batches in a large frying pan. Brown the vegetables and garlic in batches and season with salt and spices.

Mix the yogurt, eggs and cornstarch and season with the spices. Pour the vegetables on the pre-baked base form. Pour the egg yogurt over it.

Place the second puff pastry sheet on top and prick a few times with a fork or score the surface a few times with a kitchen knife. Mix the egg yolk and milk and brush the puff pastry with it. Bake in a heated oven at 175 °C, convection oven at 150 °C, gas mark 2 for approx. 35 to 45 minutes. Serve lukewarm or cooled.

Vegetables and yogurt glaze

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